Oatmeal Cream Pie Cupcakes Recipe
If you’ve ever dreamed of biting into the nostalgic charm of an oatmeal cream pie but wanted a more personal and delightful treat, then this Oatmeal Cream Pie Cupcakes Recipe is your new best friend. Imagine soft, moist cupcakes bursting with the warm flavors of cinnamon and oats, each perfectly filled with a luscious, creamy center that melts in your mouth. It’s the perfect harmony of comfort and sweetness, all in a convenient, adorable cupcake form. I’m excited to share with you every bit of this recipe because it’s not just baking, it’s a little celebration of flavors.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for crafting the perfect oatmeal cream pie cupcakes. Each component plays its own role in bringing out the texture, taste, and warmth that make these cupcakes unforgettable.
- Old-fashioned oats: Provides that classic chewy texture and wholesome flavor that defines oatmeal treats.
- Milk: Soaks the oats and keeps the batter moist and tender.
- All-purpose flour: The base that gives structure to the cupcakes.
- Brown sugar: Adds a deep, caramel-like sweetness and moisture.
- Granulated sugar: Brings balanced sweetness and helps with the cupcake’s crumb.
- Unsalted butter (softened): For richness and a tender crumb; used both in the batter and the filling.
- Large eggs: Bind ingredients together and contribute to fluffiness.
- Vanilla extract: Infuses a warm, aromatic note that elevates the entire cupcake.
- Baking powder: The leavening agent that creates light, airy cupcakes.
- Ground cinnamon: Brings a cozy spice that pairs beautifully with oats.
- Salt: Enhances all other flavors and balances sweetness.
- Powdered sugar (for filling): Creates that smooth, sweet cream center everyone dreams of.
How to Make Oatmeal Cream Pie Cupcakes Recipe
Step 1: Prep your oven and soak the oats
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This ensures that the cupcakes bake evenly and release easily. Next, mix the old-fashioned oats with the milk in a small bowl, letting them soak for about 10 minutes. This softens the oats, giving your cupcakes that perfect tender yet chewy bite.
Step 2: Cream the butter and sugars
Using an electric mixer, beat together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. This step is crucial because it aerates the batter, resulting in cupcakes that rise beautifully and have a melt-in-your-mouth texture.
Step 3: Incorporate eggs and vanilla
Beat the eggs into the creamed mixture, one at a time, mixing well after each addition. This helps the batter stay emulsified and creates a stable foundation. Then, stir in the vanilla extract for that warm, inviting scent and flavor.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. These dry ingredients control the rise and seasoning, balancing sweetness with a hint of spice.
Step 5: Mix wet and dry ingredients together
Gradually add the dry ingredients to the wet mixture, alternating with your soaked oats and milk mix. Gently fold everything until just combined to avoid overmixing, which can make cupcakes tough. This will give you a batter that’s rich, textured, and ready to bake!
Step 6: Bake the cupcakes
Spoon the batter into your cupcake liners, filling each about two-thirds full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack, letting them cool completely to prepare for filling.
Step 7: Prepare the cream filling
While the cupcakes cool, beat softened butter until creamy using an electric mixer. Gradually add powdered sugar, vanilla extract, and milk, beating until the cream filling is smooth, fluffy, and oh-so-pipeable. This velvety frosting is what transforms these cupcakes into the iconic oatmeal cream pie experience.
Step 8: Core and fill the cupcakes
Once cupcakes are fully cooled, carefully carve out a small hole in the center of each one using a knife or cupcake corer. Fill each cavity generously with your luscious cream filling, then gently replace the tops you removed to seal in the cream surprise.
Step 9: Optional finishing touches
Feel free to add a swirl of extra cream filling or a dusting of cinnamon on top for a beautiful presentation and an extra kiss of flavor. These small touches make your cupcakes even more irresistible.
How to Serve Oatmeal Cream Pie Cupcakes Recipe
Garnishes
Adding a sprinkle of cinnamon, a drizzle of honey, or even a few crushed oats on top adds a delightful crunch and makes these cupcakes look as good as they taste. Fresh fruit like sliced apples or a light dusting of powdered sugar can also brighten up your presentation beautifully.
Side Dishes
These cupcakes pair wonderfully with a warm cup of chai tea or freshly brewed coffee, both of which complement the cinnamon and vanilla notes. For a fun twist, serve alongside a small bowl of spiced fruit compote or a dollop of whipped cream to enhance the creamy textures.
Creative Ways to Present
Serve the cupcakes in rustic muffin wrappers for a charming, homey feel, or place them on a tiered dessert stand for a more elegant display. You could also package them individually in pretty boxes or clear cello bags tied with a ribbon, making them perfect for gifting or parties.
Make Ahead and Storage
Storing Leftovers
Store your Oatmeal Cream Pie Cupcakes Recipe in an airtight container at room temperature for up to two days to keep the cupcakes moist and the cream filling fresh. If your kitchen is warm, refrigeration is a good idea to prevent the filling from softening too much.
Freezing
You can freeze the cupcakes without the cream filling to maintain the best texture. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the refrigerator and add the cream filling fresh before serving.
Reheating
These cupcakes are best enjoyed fresh and at room temperature. However, if you prefer them a bit warm, gently warm them in the microwave for 10-15 seconds, avoiding the cream filling to prevent melting.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used, but old-fashioned oats provide a better texture with more chewiness, which is a signature of this oatmeal cream pie cupcake experience.
Is there a dairy-free version of the cream filling?
Yes! You can substitute the butter with a non-dairy margarine and use a plant-based milk to create a delicious, dairy-free cream filling without sacrificing flavor.
How do I make sure the cream filling doesn’t spill out?
Carefully core the cupcakes with a small knife or corer, making a clean hole just large enough for the filling, and gently replace the cupcake tops to seal the filling inside.
Can these cupcakes be made gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend, making sure it contains xanthan gum for structure, and enjoy these cupcakes without gluten worries.
What is the best way to transport these cupcakes?
Use a sturdy cupcake carrier or a box with cupcake inserts to keep them upright and protected, especially since the cream filling can make them a bit more delicate than regular cupcakes.
Final Thoughts
If you love classic desserts with a fresh twist, this Oatmeal Cream Pie Cupcakes Recipe will quickly become a staple in your baking repertoire. These cupcakes capture the warmth, nostalgia, and all-time favorite flavors in a fun and portable way that’s sure to impress friends and family alike. So go ahead, dive in, and savor every creamy, cinnamon-spiced bite!
Print
Oatmeal Cream Pie Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Oatmeal Cream Pie Cupcakes are a delightful twist on the classic cookie, combining soft, moist oatmeal cupcakes filled with a creamy vanilla buttercream filling. Perfect for dessert lovers craving a nostalgic flavor with a cupcake presentation, they feature warm cinnamon-spiced oats and a rich, fluffy filling that makes each bite irresistible.
Ingredients
Cupcake Batter
- 1 cup old-fashioned oats
- 1 cup milk
- 1 cup all-purpose flour
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cream Filling
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Soak the Oats: In a small bowl, combine the oats and milk. Let them sit for about 10 minutes to allow the oats to absorb the milk and soften, which adds moisture and texture to the cupcakes.
- Cream Butter and Sugars: In a mixing bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes and creates a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract. Mix until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the soaked oats, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Filling: Beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, vanilla extract, and milk, mixing continuously until the filling is smooth, fluffy, and spreadable.
- Core the Cupcakes: Once completely cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake, removing a portion of the cake to make space for the filling.
- Fill the Cupcakes: Pipe or spoon the cream filling into the hole in each cupcake, then replace the removed top part of the cake on the filling for a filled center.
- Optional Decoration: Optionally, top the cupcakes with additional cream filling or icing for extra indulgence and a beautiful finish.
Notes
- Allow the cupcakes to cool completely before filling to prevent melting the cream.
- You can substitute almond milk or any other milk alternative if preferred.
- For a stronger cinnamon flavor, adjust the amount of ground cinnamon to your taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- These cupcakes freeze well; thaw in the refrigerator before filling and serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: oatmeal cream pie, cupcakes, oatmeal cupcakes, cream filling, cinnamon cupcakes, dessert, snack
